Description
A comforting bowl of chicken and rice soup flavored with lemon, ginger, and turmeric, perfect for cooler days.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup rice
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon turmeric powder
- 4 cups chicken broth
- 2 cups water
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until softened—about 5-7 minutes.
- Stir in the garlic, ginger, and turmeric; cook for another minute until fragrant.
- Add the chicken broth, water, and chicken breasts. Bring to a boil, then reduce heat and let it simmer for 20-25 minutes.
- Remove the chicken from the pot, shred it, and return it to the stock. Stir in the rice and cook until tender, about 15 minutes. Finally, add the lemon juice, salt, and pepper to taste.
Notes
For a quicker version, use rotisserie chicken. This soup can also be frozen for about 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg